California Cookbook

Big Bad Breakfast's pain perdu

Bob Chamberlin / Los Angeles Times

By Noelle Carter | Sept. 8, 2011

Dear SOS: During a trip to Mississippi, we ate a memorable meal at Big Bad Breakfast in Oxford. The brandy-spiked pain perdu was a standout. As I don't anticipate being back soon, is there any chance you can obtain the ...
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Dear SOS: During a trip to Mississippi, we ate a memorable meal at Big Bad Breakfast in Oxford. The brandy-spiked pain perdu was a standout. As I don't anticipate being back soon, is there any chance you can obtain the recipe?

Kay Behrens

Claremont

Dear Kay: How can you go wrong with this breakfast? Take fluffy, thick slices of Texas toast soaked in a lightly sweetened, brandy-spiked batter, then pan-fry them to crisp, golden perfection. Serve the slices with a dollop of fresh-whipped chantilly cream and garnished with a handful of berries. I can't think of a better way to start the day. Enjoy!